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Li M, Zhu G, Liu Z, Li L, Wang S, Liu Y, Lu W, Zeng Y, Cheng X, Shen W. Hydrogen Fertilization with Hydrogen Nanobubble Water Improves Yield and Quality of Cherry Tomatoes Compared to the Conventional Fertilizers. PLANTS (BASEL, SWITZERLAND) 2024; 13:443. [PMID: 38337976 PMCID: PMC10857181 DOI: 10.3390/plants13030443] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/10/2023] [Revised: 01/25/2024] [Accepted: 01/31/2024] [Indexed: 02/12/2024]
Abstract
Although hydrogen gas (H2)-treated soil improves crop biomass, this approach appears difficult for field application due to the flammability of H2 gas. In this report, we investigated whether and how H2 applied in hydrogen nanobubble water (HNW) improves the yield and quality of cherry tomato (Lycopersicon esculentum var. cerasiforme) with and without fertilizers. Two-year-long field trials showed that compared to corresponding controls, HNW without and with fertilizers improved the cherry tomato yield per plant by 39.7% and 26.5% in 2021 (Shanghai), respectively, and by 39.4% and 28.2% in 2023 (Nanjing), respectively. Compared to surface water (SW), HNW increased the soil available nitrogen (N), phosphorus (P), and potassium (K) consumption regardless of fertilizer application, which may be attributed to the increased NPK transport-related genes in roots (LeAMT2, LePT2, LePT5, and SlHKT1,1). Furthermore, HNW-irrigated cherry tomatoes displayed a higher sugar-acid ratio (8.6%) and lycopene content (22.3%) than SW-irrigated plants without fertilizers. Importantly, the beneficial effects of HNW without fertilizers on the yield per plant (9.1%), sugar-acid ratio (31.1%), and volatiles (20.0%) and lycopene contents (54.3%) were stronger than those achieved using fertilizers alone. In short, this study clearly indicated that HNW-supplied H2 not only exhibited a fertilization effect on enhancing the tomato yield, but also improved the fruit's quality with a lower carbon footprint.
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Affiliation(s)
- Min Li
- College of Life Sciences, Laboratory Center of Life Sciences, Nanjing Agricultural University, Nanjing 210095, China; (M.L.); (G.Z.); (Z.L.); (L.L.); (S.W.); (Y.L.); (W.L.)
| | - Guanjie Zhu
- College of Life Sciences, Laboratory Center of Life Sciences, Nanjing Agricultural University, Nanjing 210095, China; (M.L.); (G.Z.); (Z.L.); (L.L.); (S.W.); (Y.L.); (W.L.)
| | - Ziyu Liu
- College of Life Sciences, Laboratory Center of Life Sciences, Nanjing Agricultural University, Nanjing 210095, China; (M.L.); (G.Z.); (Z.L.); (L.L.); (S.W.); (Y.L.); (W.L.)
| | - Longna Li
- College of Life Sciences, Laboratory Center of Life Sciences, Nanjing Agricultural University, Nanjing 210095, China; (M.L.); (G.Z.); (Z.L.); (L.L.); (S.W.); (Y.L.); (W.L.)
| | - Shu Wang
- College of Life Sciences, Laboratory Center of Life Sciences, Nanjing Agricultural University, Nanjing 210095, China; (M.L.); (G.Z.); (Z.L.); (L.L.); (S.W.); (Y.L.); (W.L.)
| | - Yuhao Liu
- College of Life Sciences, Laboratory Center of Life Sciences, Nanjing Agricultural University, Nanjing 210095, China; (M.L.); (G.Z.); (Z.L.); (L.L.); (S.W.); (Y.L.); (W.L.)
| | - Wei Lu
- College of Life Sciences, Laboratory Center of Life Sciences, Nanjing Agricultural University, Nanjing 210095, China; (M.L.); (G.Z.); (Z.L.); (L.L.); (S.W.); (Y.L.); (W.L.)
| | - Yan Zeng
- Life Science Group, Air Liquide (China) R&D Co., Ltd., Shanghai 201108, China; (Y.Z.); (X.C.)
| | - Xu Cheng
- Life Science Group, Air Liquide (China) R&D Co., Ltd., Shanghai 201108, China; (Y.Z.); (X.C.)
| | - Wenbiao Shen
- College of Life Sciences, Laboratory Center of Life Sciences, Nanjing Agricultural University, Nanjing 210095, China; (M.L.); (G.Z.); (Z.L.); (L.L.); (S.W.); (Y.L.); (W.L.)
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2
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Liu Z, Liang T, Kang C. Molecular bases of strawberry fruit quality traits: Advances, challenges, and opportunities. PLANT PHYSIOLOGY 2023; 193:900-914. [PMID: 37399254 DOI: 10.1093/plphys/kiad376] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/05/2023] [Revised: 04/25/2023] [Accepted: 06/01/2023] [Indexed: 07/05/2023]
Abstract
The strawberry is one of the world's most popular fruits, providing humans with vitamins, fibers, and antioxidants. Cultivated strawberry (Fragaria × ananassa) is an allo-octoploid and highly heterozygous, making it a challenge for breeding, quantitative trait locus (QTL) mapping, and gene discovery. Some wild strawberry relatives, such as Fragaria vesca, have diploid genomes and are becoming laboratory models for the cultivated strawberry. Recent advances in genome sequencing and CRISPR-mediated genome editing have greatly improved the understanding of various aspects of strawberry growth and development in both cultivated and wild strawberries. This review focuses on fruit quality traits that are most relevant to the consumers, including fruit aroma, sweetness, color, firmness, and shape. Recently available phased-haplotype genomes, single nucleotide polymorphism (SNP) arrays, extensive fruit transcriptomes, and other big data have made it possible to locate key genomic regions or pinpoint specific genes that underlie volatile synthesis, anthocyanin accumulation for fruit color, and sweetness intensity or perception. These new advances will greatly facilitate marker-assisted breeding, the introgression of missing genes into modern varieties, and precise genome editing of selected genes and pathways. Strawberries are poised to benefit from these recent advances, providing consumers with fruit that is tastier, longer-lasting, healthier, and more beautiful.
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Affiliation(s)
- Zhongchi Liu
- Department of Cell Biology and Molecular Genetics, University of Maryland, College Park, MD, 20742, USA
| | - Tong Liang
- National Key Laboratory for Germplasm Innovation & Utilization of Horticultural Crops, Huazhong Agricultural University, Wuhan, 430070, China
- Hubei Hongshan Laboratory, Wuhan, 430070, China
| | - Chunying Kang
- National Key Laboratory for Germplasm Innovation & Utilization of Horticultural Crops, Huazhong Agricultural University, Wuhan, 430070, China
- Hubei Hongshan Laboratory, Wuhan, 430070, China
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3
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Li H, Ma C, Li S, Wang H, Fang L, Feng J, Wang Y, Li Z, Cai Q, Geng X, Liu Z. Eight Typical Aroma Compounds of 'Panguxiang' Pear during Development and Storage Identified via Metabolomic Profiling. Life (Basel) 2023; 13:1504. [PMID: 37511880 PMCID: PMC10381515 DOI: 10.3390/life13071504] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2023] [Revised: 06/28/2023] [Accepted: 06/29/2023] [Indexed: 07/30/2023] Open
Abstract
Aroma is an appreciated fruit property, and volatile flavor plays a key role in determining the perception and acceptability of fruit products by consumers. However, metabolite composition that contributes to the aroma in fruit quality is unclear. In this study, we detected 645 volatile organic compounds of 'Panguxiang' pear in total, including esters, alcohols, alkanes, acids, ketones, terpenes and aldehydes. In addition, the levels of sugars, organic acids and amino acids in 'Panguxiang' pear were investigated using high-performance liquid chromatography. In the aroma generation, glucose was the dominant sugar, followed by sucrose and fructose. At the development transferred storage stage, organic acids may not participate in aroma biosynthesis. The amino acids that may play potential roles in aroma substance synthesis are tyrosine and glycine. Through metabolomics analysis at different stages of 'Panguxiang' pear, we selected 65 key metabolites that were significantly related to glucose, sucrose, fructose, tyrosine and glycine, according to the trends of metabolite concentrations. Finally, we chose eight candidate metabolites (e.g., three esters, two aldehydes, one alcohol, one acid and one ketone) as the representative aroma substances of the 'Panguxiang' pear compared to the metabolome of the 'Korla' at stage Z5. Data and results from this study can help better understand the variations in aroma quality among pear varieties and assist in developing breeding programs for pear varieties.
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Affiliation(s)
- Huiyun Li
- College of Forest, Henan Agricultural University, Zhengzhou 450002, China
| | - Chaowang Ma
- Zhengzhou Zheng Shi Chemical Co., Ltd., Zhengzhou 450002, China
| | - Shunfu Li
- College of Forest, Henan Agricultural University, Zhengzhou 450002, China
| | - Huimin Wang
- College of Forest, Henan Agricultural University, Zhengzhou 450002, China
| | - Lisha Fang
- College of Forest, Henan Agricultural University, Zhengzhou 450002, China
| | - Jian Feng
- College of Forest, Henan Agricultural University, Zhengzhou 450002, China
| | - Yanmei Wang
- College of Forest, Henan Agricultural University, Zhengzhou 450002, China
| | - Zhi Li
- College of Forest, Henan Agricultural University, Zhengzhou 450002, China
| | - Qifei Cai
- College of Forest, Henan Agricultural University, Zhengzhou 450002, China
| | - Xiaodong Geng
- College of Forest, Henan Agricultural University, Zhengzhou 450002, China
| | - Zhen Liu
- College of Forest, Henan Agricultural University, Zhengzhou 450002, China
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4
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Preharvest application of hydrogen nanobubble water enhances strawberry flavor and consumer preferences. Food Chem 2022; 377:131953. [PMID: 34973592 DOI: 10.1016/j.foodchem.2021.131953] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2021] [Revised: 12/07/2021] [Accepted: 12/22/2021] [Indexed: 11/23/2022]
Abstract
The improvement of fruit flavor is a challenge for producers and breeders. This study investigated the effects and mechanisms of preharvest hydrogen nanobubble water (HNW) application on the flavor of cultivated strawberry (Fragaria × ananassa 'Benihoppe'). Compared with surface water, HNW enhanced the volatile profiles, sugar-acid ratio, and sensory attributes (e.g., aroma, flavor, and overall liking) with/without fertilizer application. Meanwhile, flavor components such as esters (e.g., ethyl hexanoate), acids (e.g., hexanoic acid), and soluble sugars (including glucose, fructose, and sucrose) significantly contributed to increased strawberry flavor achieved with HNW. Importantly, HNW may alleviate the negative effects of fertilizers on strawberry fruit aroma. Further study elucidated that the aroma-related genes (including FaLOX, FaADH, FaAAT, FaQR, FaOMT, and FaNES1) were involved in the accumulation of specific volatiles after HNW treatment. This study provided evidence that the practical application of H2 can improve horticultural product quality at a lower carbon cost.
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Lv J, Zheng T, Song Z, Pervaiz T, Dong T, Zhang Y, Jia H, Fang J. Strawberry Proteome Responses to Controlled Hot and Cold Stress Partly Mimic Post-harvest Storage Temperature Effects on Fruit Quality. Front Nutr 2022; 8:812666. [PMID: 35242791 PMCID: PMC8887963 DOI: 10.3389/fnut.2021.812666] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2021] [Accepted: 12/30/2021] [Indexed: 12/22/2022] Open
Abstract
To determine the effect of different temperature on strawberry after harvest, physiological indicator analysis and proteomics analysis were conducted on ripened strawberry (“Sweet Charlie”) fruit stored at 4, 23, and 37°C for 10 or 20 days. Results showed that 4°C maintained a better visual quality of strawberry, and the weight loss and firmness remained stable within 3 days. Low temperature negatively affected anthocyanin but positively affected soluble sugars. Though anthocyanin content was higher with increasing temperature, anthocyanin synthesis related proteins were downregulated. Higher indole-acetic acid (IAA) content in seeds and lower abscisic acid (ABA) content were found in berry at 4°C. Antioxidant related proteins were upregulated during storage, showing a significant up-regulation of peroxidase (POD) at 4°C, and ascorbate-glutathione (AsA-GSH) cycle related proteins and heat shock proteins (HSPs) at 37°C. In addition, overexpressed sugar phosphate/phosphate translocator, 1-aminocyclopropane-1-carboxylate oxidase, and aquaporin PIP2-2 had a positive effect in response to low temperature stress for containing higher protopectin content and POD activity.
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Affiliation(s)
- Jinhua Lv
- College of Horticulture, Nanjing Agricultural University, Nanjing, China
| | - Ting Zheng
- College of Horticulture, Nanjing Agricultural University, Nanjing, China
- Institute of Horticulture, Zhejiang Academy of Agricultural Sciences, Hangzhou, China
| | - Zenglu Song
- College of Electrical Engineering, Nanjing Vocational University of Industry Technology, Nanjing, China
| | - Tariq Pervaiz
- College of Horticulture, Nanjing Agricultural University, Nanjing, China
| | - Tianyu Dong
- College of Horticulture, Nanjing Agricultural University, Nanjing, China
| | - Yanyi Zhang
- Agricultural College, Liaocheng University, Liaocheng, China
| | - Haifeng Jia
- College of Horticulture, Nanjing Agricultural University, Nanjing, China
- *Correspondence: Haifeng Jia
| | - Jinggui Fang
- College of Horticulture, Nanjing Agricultural University, Nanjing, China
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6
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Öz AT, Kafkas E. Volatiles Compositions of Strawberry Fruit During Shelf Life Using Pre and Postharvest Hexanal Treatment. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16464] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Ayşe Tülin Öz
- Department of Food Engineering Faculty of Engineering Osmaniye Korkut Ata University Osmaniye Turkey
| | - Ebru Kafkas
- Department of Horticulture Faculty of Agriculture Çukurova University Adana Turkey
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7
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Barbey CR, Hogshead MH, Harrison B, Schwartz AE, Verma S, Oh Y, Lee S, Folta KM, Whitaker VM. Genetic Analysis of Methyl Anthranilate, Mesifurane, Linalool, and Other Flavor Compounds in Cultivated Strawberry ( Fragaria × ananassa). FRONTIERS IN PLANT SCIENCE 2021; 12:615749. [PMID: 34093602 PMCID: PMC8170412 DOI: 10.3389/fpls.2021.615749] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/20/2020] [Accepted: 03/30/2021] [Indexed: 05/27/2023]
Abstract
The cultivated strawberry (Fragaria × ananassa) is an economically important fruit crop that is intensively bred for improved sensory qualities. The diversity of fruit flavors and aromas in strawberry results mainly from the interactions of sugars, acids, and volatile organic compounds (VOCs) that are derived from diverse biochemical pathways influenced by the expression of many genes. This study integrates multiomic analyses to identify QTL and candidate genes for multiple aroma compounds in a complex strawberry breeding population. Novel fruit volatile QTL was discovered for methyl anthranilate, methyl 2-hexenoate, methyl 2-methylbutyrate, mesifurane, and a shared QTL on Chr 3 was found for nine monoterpene and sesquiterpene compounds, including linalool, 3-carene, β-phellandrene, α-limonene, linalool oxide, nerolidol, α-caryophellene, α-farnesene, and β-farnesene. Fruit transcriptomes from a subset of 64 individuals were used to support candidate gene identification. For methyl esters including the grape-like methyl anthranilate, a novel ANTHANILIC ACID METHYL TRANSFERASE-like gene was identified. Two mesifurane QTL correspond with the known biosynthesis gene O-METHYL TRANSFERASE 1 and a novel FURANEOL GLUCOSYLTRANSFERASE. The shared terpene QTL contains multiple fruit-expressed terpenoid pathway-related genes including NEROLIDOL SYNTHASE 1 (FanNES1). The abundance of linalool and other monoterpenes is partially governed by a co-segregating expression-QTL (eQTL) for FanNES1 transcript variation, and there is additional evidence for quantitative effects from other terpenoid-pathway genes in this narrow genomic region. These QTLs present new opportunities in breeding for improved flavor in commercial strawberry.
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Affiliation(s)
- Christopher R. Barbey
- Gulf Coast Research and Education Center, University of Florida, Wimauma, FL, United States
| | - Maxwell H. Hogshead
- Horticultural Sciences Department, University of Florida, Gainesville, FL, United States
| | - Benjamin Harrison
- Horticultural Sciences Department, University of Florida, Gainesville, FL, United States
| | - Anne E. Schwartz
- Horticultural Sciences Department, University of Florida, Gainesville, FL, United States
| | - Sujeet Verma
- Gulf Coast Research and Education Center, University of Florida, Wimauma, FL, United States
| | - Youngjae Oh
- Gulf Coast Research and Education Center, University of Florida, Wimauma, FL, United States
| | - Seonghee Lee
- Gulf Coast Research and Education Center, University of Florida, Wimauma, FL, United States
| | - Kevin M. Folta
- Horticultural Sciences Department, University of Florida, Gainesville, FL, United States
| | - Vance M. Whitaker
- Gulf Coast Research and Education Center, University of Florida, Wimauma, FL, United States
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8
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Barbey CR, Hogshead MH, Harrison B, Schwartz AE, Verma S, Oh Y, Lee S, Folta KM, Whitaker VM. Genetic Analysis of Methyl Anthranilate, Mesifurane, Linalool, and Other Flavor Compounds in Cultivated Strawberry ( Fragaria × ananassa). FRONTIERS IN PLANT SCIENCE 2021; 12:615749. [PMID: 34093602 DOI: 10.1101/2020.10.07.330001v1.full] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Subscribe] [Scholar Register] [Received: 10/20/2020] [Accepted: 03/30/2021] [Indexed: 05/27/2023]
Abstract
The cultivated strawberry (Fragaria × ananassa) is an economically important fruit crop that is intensively bred for improved sensory qualities. The diversity of fruit flavors and aromas in strawberry results mainly from the interactions of sugars, acids, and volatile organic compounds (VOCs) that are derived from diverse biochemical pathways influenced by the expression of many genes. This study integrates multiomic analyses to identify QTL and candidate genes for multiple aroma compounds in a complex strawberry breeding population. Novel fruit volatile QTL was discovered for methyl anthranilate, methyl 2-hexenoate, methyl 2-methylbutyrate, mesifurane, and a shared QTL on Chr 3 was found for nine monoterpene and sesquiterpene compounds, including linalool, 3-carene, β-phellandrene, α-limonene, linalool oxide, nerolidol, α-caryophellene, α-farnesene, and β-farnesene. Fruit transcriptomes from a subset of 64 individuals were used to support candidate gene identification. For methyl esters including the grape-like methyl anthranilate, a novel ANTHANILIC ACID METHYL TRANSFERASE-like gene was identified. Two mesifurane QTL correspond with the known biosynthesis gene O-METHYL TRANSFERASE 1 and a novel FURANEOL GLUCOSYLTRANSFERASE. The shared terpene QTL contains multiple fruit-expressed terpenoid pathway-related genes including NEROLIDOL SYNTHASE 1 (FanNES1). The abundance of linalool and other monoterpenes is partially governed by a co-segregating expression-QTL (eQTL) for FanNES1 transcript variation, and there is additional evidence for quantitative effects from other terpenoid-pathway genes in this narrow genomic region. These QTLs present new opportunities in breeding for improved flavor in commercial strawberry.
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Affiliation(s)
- Christopher R Barbey
- Gulf Coast Research and Education Center, University of Florida, Wimauma, FL, United States
| | - Maxwell H Hogshead
- Horticultural Sciences Department, University of Florida, Gainesville, FL, United States
| | - Benjamin Harrison
- Horticultural Sciences Department, University of Florida, Gainesville, FL, United States
| | - Anne E Schwartz
- Horticultural Sciences Department, University of Florida, Gainesville, FL, United States
| | - Sujeet Verma
- Gulf Coast Research and Education Center, University of Florida, Wimauma, FL, United States
| | - Youngjae Oh
- Gulf Coast Research and Education Center, University of Florida, Wimauma, FL, United States
| | - Seonghee Lee
- Gulf Coast Research and Education Center, University of Florida, Wimauma, FL, United States
| | - Kevin M Folta
- Horticultural Sciences Department, University of Florida, Gainesville, FL, United States
| | - Vance M Whitaker
- Gulf Coast Research and Education Center, University of Florida, Wimauma, FL, United States
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Liu J, Liu Y, Jia M, Kang X, Wang S, Sun H, Liu M, Wang A, Strappe P, Zhou Z. Association of enriched metabolites profile with the corresponding volatile characteristics induced by rice yellowing process. Food Chem 2021; 349:129173. [PMID: 33582543 DOI: 10.1016/j.foodchem.2021.129173] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2020] [Revised: 12/05/2020] [Accepted: 01/19/2021] [Indexed: 11/18/2022]
Abstract
Change in metabolites and volatiles during yellowing process in six rice cultivars was analyzed. Based on the yellowness, the study indicated Japonica was more prone to yellowing than Indica rice. Metabonomics analysis showed most differential metabolites were up-regulated, in which pathways of flavone and flavonol biosynthesis were significantly enriched following the yellowing process. Meanwhile, 54 differential metabolites were overlapped in six comparative groups, which is characterized by commonly-shared metabolic regulation pathway in each rice. Phenylalanine content was increased, followed by the enhanced phenylpropanoids formation, showing transformation between primary and secondary metabolites during yellowing process. Furthermore, 43 volatile compounds were identified, and the yellowed rice had more volatiles, including ketones, alcohols, esters and hydrocarbons, suggesting a positive correlation with the yellowing. Compounds 6-methyl-5-hepten-2-one and 6,10,14-trimethyl-2-pentadecanone were increased steadily during yellowing process, which may be applied for monitoring rice yellowing progress. This investigation provides further insight for revealing rice yellowing mechanism.
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Affiliation(s)
- Jinguang Liu
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Yuqian Liu
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Meng Jia
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Xuedong Kang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Saimin Wang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Hui Sun
- Academy of National Food and Strategic Reserves Administration, Beijing 100037, China
| | - Meng Liu
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Anqi Wang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Padraig Strappe
- School of Medical and Applied Sciences, Central Queensland University, Rockhampton, Qld 4700, Australia
| | - Zhongkai Zhou
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, China; ARC Industrial Transformation Training Centre for Functional Grains, Charles Sturt University, Wagga Wagga, NSW 2678, Australia.
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10
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Liu J, Liu M, Liu Y, Jia M, Wang S, Kang X, Sun H, Strappe P, Zhou Z. Moisture content is a key factor responsible for inducing rice yellowing. J Cereal Sci 2020. [DOI: 10.1016/j.jcs.2020.102988] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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11
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An L, Ma J, Qin D, Wang H, Yuan Y, Li H, Na R, Wu X. Novel Strategy to Decipher the Regulatory Mechanism of 1-Naphthaleneacetic Acid in Strawberry Maturation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:1292-1301. [PMID: 30629884 DOI: 10.1021/acs.jafc.8b05233] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
1-Naphthaleneacetic acid (NAA) has long been used to regulate strawberry growth. However, its regulatory mechanisms are unclear. Here, a nuclear magnetic resonance (NMR)-based metabolomics approach was utilized to capture differential metabolites, then matrix-assisted laser desorption/ionization-time-of-flight mass spectrometry (MALDI-TOF MS) and transcriptomics as assisted methods to validate the significant findings of metabolomics. The metabolomics results suggested that NAA regulated strawberry growth via multiple metabolic pathways, and different NAA application times also influenced these regulatory effects. We also found an interesting phenomenon that citric acid had completely opposite changes when NAA was sprayed at two different ripening stages of the strawberries. Furthermore, MALDI-TOF MS validated the changes of citric acid and transcriptomics identified the related genes. The study demonstrated that the novel strategy of "metabolomics capture-MALDI-TOF MS and transcriptomics assisted validation" could offer a fresh insight for understanding the mechanism of the plant growth regulator in strawberry maturation.
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Affiliation(s)
- Li An
- Institute of Quality Standard and Testing Technology for Agro-Products , Henan Academy of Agricultural Sciences , Zhengzhou 450002 , China
- Key Laboratory of Grain Quality and Safety and Testing Henan Province , Zhengzhou 450002 , China
| | - Jingwei Ma
- Institute of Quality Standard and Testing Technology for Agro-Products , Henan Academy of Agricultural Sciences , Zhengzhou 450002 , China
- Key Laboratory of Grain Quality and Safety and Testing Henan Province , Zhengzhou 450002 , China
| | - Dongmei Qin
- Institute for Control of Agrochemicals , Ministry of Agriculture and Rural Affairs , Beijing 100125 , China
| | - Hong Wang
- Institute of Quality Standard and Testing Technology for Agro-Products , Henan Academy of Agricultural Sciences , Zhengzhou 450002 , China
- Key Laboratory of Grain Quality and Safety and Testing Henan Province , Zhengzhou 450002 , China
| | - Yongliang Yuan
- Department of Pharmacy , The First Affiliated Hospital of Zhengzhou University , Zhengzhou 450052 , China
| | - Honglian Li
- National Key Laboratory of Wheat and Maize Crop Science, College of Plant Protection , Henan Agricultural University , Zhengzhou 450002 , China
| | - Risong Na
- National Key Laboratory of Wheat and Maize Crop Science, College of Plant Protection , Henan Agricultural University , Zhengzhou 450002 , China
| | - Xujin Wu
- Institute of Quality Standard and Testing Technology for Agro-Products , Henan Academy of Agricultural Sciences , Zhengzhou 450002 , China
- Key Laboratory of Grain Quality and Safety and Testing Henan Province , Zhengzhou 450002 , China
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12
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Li M, Dunwell JM, Zhang H, Wei S, Li Y, Wu J, Zhang S. Network analysis reveals the co-expression of sugar and aroma genes in the Chinese white pear (Pyrus bretschneideri). Gene 2018; 677:370-377. [DOI: 10.1016/j.gene.2018.08.042] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2018] [Revised: 04/26/2018] [Accepted: 08/08/2018] [Indexed: 01/17/2023]
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13
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Baldi P, Orsucci S, Moser M, Brilli M, Giongo L, Si-Ammour A. Gene expression and metabolite accumulation during strawberry (Fragaria × ananassa) fruit development and ripening. PLANTA 2018; 248:1143-1157. [PMID: 30066220 DOI: 10.1007/s00425-018-2962-2] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/10/2018] [Accepted: 07/25/2018] [Indexed: 05/20/2023]
Abstract
A coordinated regulation of different metabolic pathways was highlighted leading to the accumulation of important compounds that may contribute to the final quality of strawberry fruit. Strawberry fruit development and ripening involve complex physiological and biochemical changes, ranging from sugar accumulation to the production of important volatiles compounds that contribute to the final fruit flavor. To better understand the mechanisms controlling fruit growth and ripening in cultivated strawberry (Fragaria × ananassa), we applied a molecular approach combining suppression subtractive hybridization and next generation sequencing to identify genes regulating developmental stages going from fruit set to full ripening. The results clearly indicated coordinated regulation of several metabolic processes such as the biosynthesis of flavonoid, phenylpropanoid and branched-chain amino acids, together with glycerolipid metabolism and pentose and glucuronate interconversion. In particular, genes belonging to the flavonoid pathway were activated in two distinct phases, the first one at the very early stages of fruit development and the second during ripening. The combination of expression analysis with metabolomic data revealed that the functional meaning of these two inductions is different, as during the early stages gene activation of flavonoid pathway leads to the production of proanthocyanidins and ellagic acid-derived tannins, while during ripening anthocyanins are the main product of flavonoid pathway activation. Moreover, the subtractive approach allowed the identification of different members of the same gene family coding for the same or very similar enzymes that in some cases showed opposite regulation during strawberry fruit development. Such regulation is an important trait that can help to understand how plants specifically channel metabolic intermediates towards separate branches of a biosynthetic pathway or use different isoforms of the same enzyme in different organs or developmental stages.
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Affiliation(s)
- Paolo Baldi
- Department of Genomics and Biology of Fruit Crops, Research and Innovation Centre, Fondazione Edmund Mach, Via E. Mach 1, 38010, San Michele all'Adige, Italy.
| | - Saverio Orsucci
- Department of Genomics and Biology of Fruit Crops, Research and Innovation Centre, Fondazione Edmund Mach, Via E. Mach 1, 38010, San Michele all'Adige, Italy
| | - Mirko Moser
- Department of Genomics and Biology of Fruit Crops, Research and Innovation Centre, Fondazione Edmund Mach, Via E. Mach 1, 38010, San Michele all'Adige, Italy
| | - Matteo Brilli
- Department of Genomics and Biology of Fruit Crops, Research and Innovation Centre, Fondazione Edmund Mach, Via E. Mach 1, 38010, San Michele all'Adige, Italy
- Department of Biosciences, University of Milan, Milan, Italy
| | - Lara Giongo
- Department of Genomics and Biology of Fruit Crops, Research and Innovation Centre, Fondazione Edmund Mach, Via E. Mach 1, 38010, San Michele all'Adige, Italy
| | - Azeddine Si-Ammour
- Department of Genomics and Biology of Fruit Crops, Research and Innovation Centre, Fondazione Edmund Mach, Via E. Mach 1, 38010, San Michele all'Adige, Italy
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14
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Yan JW, Ban ZJ, Lu HY, Li D, Poverenov E, Luo ZS, Li L. The aroma volatile repertoire in strawberry fruit: a review. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:4395-4402. [PMID: 29603275 DOI: 10.1002/jsfa.9039] [Citation(s) in RCA: 76] [Impact Index Per Article: 12.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/05/2017] [Revised: 09/12/2017] [Accepted: 03/23/2018] [Indexed: 05/20/2023]
Abstract
Aroma significantly contributes to flavor, which directly affects the commercial quality of strawberries. The strawberry aroma is complex as many kinds of volatile compounds are found in strawberries. In this review, we describe the current knowledge of the constituents and of the biosynthesis of strawberry volatile compounds, and the effect of postharvest treatments on aroma profiles. The characteristic strawberry volatile compounds consist of furanones, such as 2,5-dimethyl-4-hydroxy-3(2H)-furanone and 4-methoxy-2,5-dimethyl-3(2H)-furanone; esters, including ethyl butanoate, ethyl hexanoate, methyl butanoate, and methyl hexanoate; sulfur compounds such as methanethiol, and terpenoids including linalool and nerolidol. As for postharvest treatment, the present review discusses the overview of aroma volatiles in response to temperature, atmosphere, and exogenous hormones, as well as other treatments including ozone, edible coating, and ultraviolet radiation. The future prospects for strawberry volatile biosynthesis and metabolism are also presented. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Jia-Wei Yan
- Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agro-Food Processing, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Zhao-Jun Ban
- Zhejiang Provincial Key Laboratory of Chemical and Biological Processing Technology of Farm Products, Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing, School of Biological and chemical Engineering/School of Light Industry, Zhejiang University of Science and Technology, Hangzhou, China
| | - Hong-Yan Lu
- Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agro-Food Processing, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Dong Li
- Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agro-Food Processing, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Elena Poverenov
- Department of Postharvest Science, ARO, the Volcani Center, RishonLeZion, Israel
| | - Zi-Sheng Luo
- Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agro-Food Processing, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Li Li
- Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agro-Food Processing, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
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15
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Song J, Bi J, Chen Q, Wu X, Lyu Y, Meng X. Assessment of sugar content, fatty acids, free amino acids, and volatile profiles in jujube fruits at different ripening stages. Food Chem 2018; 270:344-352. [PMID: 30174057 DOI: 10.1016/j.foodchem.2018.07.102] [Citation(s) in RCA: 90] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2018] [Revised: 07/14/2018] [Accepted: 07/16/2018] [Indexed: 12/01/2022]
Abstract
Volatile profiles of jujube fruits at different ripening stages were characterized by GC-MS and E-nose. Changes in the possible precursors of volatile components were also investigated. Four ripening stages were established: GM, green maturity; YM, yellow maturity; HRM, half-red maturity; RM, red maturity. Fruit maturity showed significant effect on the volatile components and their precursors. (E)-2-hexenal was the most abundant component which showed rising trend from 169.2 μg/kg (GM) to 733.4 μg/kg (RM). Glucose and fructose showed a decreasing tendency during ripening. As the important precursors of jujube flavor, seven fatty acids were identified, the predominant ones were C16:0, C16:1n7, C18:1n9c and C18:2n6c; twenty-six free amino acids were quantified, in which l-AspNH2 and l-Pro were the abundant components. Owing to the highest content of total aldehydes (59.33%) and the strongest responses of E-nose, jujubes at HRM stage showed superior overall flavor quality among all the samples.
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Affiliation(s)
- Jianxin Song
- Department of Food Science, Shenyang Agricultural University, Shenyang 110866, China; Institute of Food Science and Technology, Chinese Academy of Agricultural Science (CAAS), China
| | - Jinfeng Bi
- Department of Food Science, Shenyang Agricultural University, Shenyang 110866, China; Institute of Food Science and Technology, Chinese Academy of Agricultural Science (CAAS), China.
| | - Qinqin Chen
- Institute of Food Science and Technology, Chinese Academy of Agricultural Science (CAAS), China.
| | - Xinye Wu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Science (CAAS), China
| | - Ying Lyu
- Department of Food Science, Shenyang Agricultural University, Shenyang 110866, China; Institute of Food Science and Technology, Chinese Academy of Agricultural Science (CAAS), China
| | - Xianjun Meng
- Department of Food Science, Shenyang Agricultural University, Shenyang 110866, China
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16
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Gor MC, Candappa C, de Silva T, Mantri N, Pang E. Identification and validation of FaP1D7, a putative marker associated with the biosynthesis of methyl butanoate in cultivated strawberry (Fragaria x ananassa). Sci Rep 2017; 7:17454. [PMID: 29234071 PMCID: PMC5727213 DOI: 10.1038/s41598-017-17448-1] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2017] [Accepted: 11/27/2017] [Indexed: 11/30/2022] Open
Abstract
Breeding strawberry (Fragaria x ananassa) with enhanced fruit flavour is one of the top breeding goals of many strawberry-producing countries. Although several genes involved in the biosynthetic pathways of key aroma compounds have been identified, the development and application of molecular markers associated with fruit flavour remain limited. This study aims to identify molecular markers closely linked to genes controlling strawberry aroma. A purpose-built Subtracted Diversity Array (SDA) known as Fragaria Discovery Panel (FDP) was used for marker screening. Polymorphic sequences associated with key aroma compounds were identified from two DNA bulks with extreme phenotypes, established using 50 F1 progeny plants derived from Juliette X 07-102-41 cross, two strawberry genotypes differing in aroma profile. A total of 49 polymorphic markers for eight key aroma compounds were detected using genotypic data of the extreme DNA bulks and phenotypic data obtained from gas chromatography-mass spectrometry (GC-MS). A similarity search against the physical maps of Fragaria vesca revealed that FaP1D7 is linked to genes potentially involved in the synthesis of methyl butanoate. A C/T SNP was detected within the feature, which could possibly be converted to a molecular tool for rapid screening of the strawberry accessions for their methyl butanoate production capacity.
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Affiliation(s)
- Mian Chee Gor
- School of Science, RMIT University, Plenty Road, PO Box 71, Bundoora, Victoria, 3083, Australia.,Griffith Institute for Drug Discovery (GRIDD), Don Young Road, Nathan, Queensland, 4122, Australia
| | - Chrishani Candappa
- School of Science, RMIT University, Plenty Road, PO Box 71, Bundoora, Victoria, 3083, Australia
| | - Thishakya de Silva
- School of Science, RMIT University, Plenty Road, PO Box 71, Bundoora, Victoria, 3083, Australia
| | - Nitin Mantri
- School of Science, RMIT University, Plenty Road, PO Box 71, Bundoora, Victoria, 3083, Australia.
| | - Edwin Pang
- School of Science, RMIT University, Plenty Road, PO Box 71, Bundoora, Victoria, 3083, Australia
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17
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Duan W, Sun P, Chen L, Gao S, Shao W, Li J. Comparative analysis of fruit volatiles and related gene expression between the wild strawberry Fragaria pentaphylla and cultivated Fragaria × ananassa. Eur Food Res Technol 2017. [DOI: 10.1007/s00217-017-2935-x] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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18
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Fu X, Cheng S, Zhang Y, Du B, Feng C, Zhou Y, Mei X, Jiang Y, Duan X, Yang Z. Differential responses of four biosynthetic pathways of aroma compounds in postharvest strawberry (Fragaria×ananassa Duch.) under interaction of light and temperature. Food Chem 2016; 221:356-364. [PMID: 27979214 DOI: 10.1016/j.foodchem.2016.10.082] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2016] [Revised: 10/16/2016] [Accepted: 10/19/2016] [Indexed: 01/06/2023]
Abstract
Light and temperature are two of the most important factors regulating postharvest strawberry aroma. To date the majority of research has been concentrated on the contribution of either light or temperature factors in isolation. In the present study, we investigated integrated effects of light and temperature on the formation of characteristic aromas during postharvest strawberry ripening process. Most volatiles including volatile esters, volatile furanones, and volatile terpenes showed increasing trends, whereas volatile benzenoids showed decreasing trends during postharvest ripening. Biosyntheses of volatile esters and volatile benzenoids were mainly affected by interaction of temperature and dark, whereas formation of volatile furanones and volatile terpenes were mostly influenced by temperature and dark, respectively. This study provided evidence of regulation of strawberry aroma by dual factors for the first time, and characterized a comprehensive profile of formations of strawberry aromas in response to light and temperature during postharvest ripening.
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Affiliation(s)
- Xiumin Fu
- Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement & Guangdong Provincial Key Laboratory of Applied Botany, South China Botanical Garden, Chinese Academy of Sciences, Xingke Road 723, Tianhe District, Guangzhou 510650, China
| | - Sihua Cheng
- Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement & Guangdong Provincial Key Laboratory of Applied Botany, South China Botanical Garden, Chinese Academy of Sciences, Xingke Road 723, Tianhe District, Guangzhou 510650, China; University of Chinese Academy of Sciences, No. 19A Yuquan Road, Beijing 100049, China
| | - Yuqian Zhang
- Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement & Guangdong Provincial Key Laboratory of Applied Botany, South China Botanical Garden, Chinese Academy of Sciences, Xingke Road 723, Tianhe District, Guangzhou 510650, China; University of Chinese Academy of Sciences, No. 19A Yuquan Road, Beijing 100049, China
| | - Bing Du
- College of Food, South China Agricultural University, Wushan Road, Tianhe District, Guangzhou 510642, China; Juxiangyuan Health Food (Zhongshan) Co., Ltd., No. 13, Yandong Second Road, Torch Development Zone, Zhongshan 528400, China
| | - Chao Feng
- Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement & Guangdong Provincial Key Laboratory of Applied Botany, South China Botanical Garden, Chinese Academy of Sciences, Xingke Road 723, Tianhe District, Guangzhou 510650, China
| | - Ying Zhou
- Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement & Guangdong Provincial Key Laboratory of Applied Botany, South China Botanical Garden, Chinese Academy of Sciences, Xingke Road 723, Tianhe District, Guangzhou 510650, China
| | - Xin Mei
- Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement & Guangdong Provincial Key Laboratory of Applied Botany, South China Botanical Garden, Chinese Academy of Sciences, Xingke Road 723, Tianhe District, Guangzhou 510650, China
| | - Yueming Jiang
- Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement & Guangdong Provincial Key Laboratory of Applied Botany, South China Botanical Garden, Chinese Academy of Sciences, Xingke Road 723, Tianhe District, Guangzhou 510650, China
| | - Xuewu Duan
- Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement & Guangdong Provincial Key Laboratory of Applied Botany, South China Botanical Garden, Chinese Academy of Sciences, Xingke Road 723, Tianhe District, Guangzhou 510650, China
| | - Ziyin Yang
- Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement & Guangdong Provincial Key Laboratory of Applied Botany, South China Botanical Garden, Chinese Academy of Sciences, Xingke Road 723, Tianhe District, Guangzhou 510650, China; University of Chinese Academy of Sciences, No. 19A Yuquan Road, Beijing 100049, China.
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19
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Lasekan O, Ng S, Azeez S, Shittu R, Teoh L, Gholivand S. Effect of Pulsed Electric Field Processing on Flavor and Color of Liquid Foods†. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.12940] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Ola Lasekan
- Department of Food Technology; University Putra Malaysia; UPM 43400 Serdang Malaysia
| | - Siew Ng
- Department of Food Technology; University Putra Malaysia; UPM 43400 Serdang Malaysia
| | - Shakirah Azeez
- Department of Food Technology; University Putra Malaysia; UPM 43400 Serdang Malaysia
| | - Rafiat Shittu
- Department of Food Technology; University Putra Malaysia; UPM 43400 Serdang Malaysia
| | - Li Teoh
- Department of Food Technology; University Putra Malaysia; UPM 43400 Serdang Malaysia
| | - Somayeh Gholivand
- Department of Food Technology; University Putra Malaysia; UPM 43400 Serdang Malaysia
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20
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Song J, Du L, Li L, Palmer LC, Forney CF, Fillmore S, Zhang Z, Li X. Targeted quantitative proteomic investigation employing multiple reaction monitoring on quantitative changes in proteins that regulate volatile biosynthesis of strawberry fruit at different ripening stages. J Proteomics 2015; 126:288-95. [PMID: 26087350 DOI: 10.1016/j.jprot.2015.06.004] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2015] [Revised: 05/12/2015] [Accepted: 06/03/2015] [Indexed: 11/18/2022]
Abstract
A targeted quantitative proteomic investigation employing the multiple reaction monitoring (MRM, SRM) technique was conducted on strawberry fruit at different development stages. We investigated 22 proteins and isoforms from 32 peptides with 111 peptide transitions, which may be involved in the volatile aroma biosynthesis pathway. The normalized protein abundance was significantly changed in coincidence with increased volatile production and advanced fruit maturities. Among them, alcohol acyltransferase (AAT), quinone oxidoreductase (QR), malonyl Co-A decarboxylase, (MLYCD), pyruvate decarboxylase (PDC), acetyl Co-A carboxylase (ACCase), and acyl Co-A synthetase (ACAs) were increased significantly. Several alcohol dehydrogenases (ADHs), and 3-oxoacyl-ACP synthase were significantly decreased. Furthermore, the expression of seven genes related to strawberry volatile production was also investigated using real-time qPCR. Among the tested genes, QR, AAT, ACCase, OMT, PDC and ADH showed increased up-regulation during fruit ripening, while 3-isopropylmalate dehydrogenase (IMD) decreased. Strong correlation between quantitative proteomic data and gene expression suggested that AAT, QR, ACCase, and PDC played critical roles in volatile biosynthesis of strawberry during fruit ripening. Poor correlation between protein abundance and gene expression of ADH was found.
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Affiliation(s)
- Jun Song
- Agriculture and Agri-Food Canada, Atlantic Food and Horticulture Research Centre, Kentville, Nova Scotia B4N 1J5 Canada.
| | - Lina Du
- College of Horticulture, South China Agriculture University, Guangzhou, China
| | - Li Li
- Key Laboratory of Food Nutrition and Safety (Ministry of Education), Tianjin University of Science and Technology, Tianjin 300457, China
| | - Leslie Campbell Palmer
- Agriculture and Agri-Food Canada, Atlantic Food and Horticulture Research Centre, Kentville, Nova Scotia B4N 1J5 Canada
| | - Charles F Forney
- Agriculture and Agri-Food Canada, Atlantic Food and Horticulture Research Centre, Kentville, Nova Scotia B4N 1J5 Canada
| | - Sherry Fillmore
- Agriculture and Agri-Food Canada, Atlantic Food and Horticulture Research Centre, Kentville, Nova Scotia B4N 1J5 Canada
| | - ZhaoQi Zhang
- College of Horticulture, South China Agriculture University, Guangzhou, China
| | - XiHong Li
- Key Laboratory of Food Nutrition and Safety (Ministry of Education), Tianjin University of Science and Technology, Tianjin 300457, China
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21
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Li L, Luo Z, Huang X, Zhang L, Zhao P, Ma H, Li X, Ban Z, Liu X. Label-free quantitative proteomics to investigate strawberry fruit proteome changes under controlled atmosphere and low temperature storage. J Proteomics 2015; 120:44-57. [PMID: 25753123 DOI: 10.1016/j.jprot.2015.02.016] [Citation(s) in RCA: 38] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2014] [Revised: 02/16/2015] [Accepted: 02/23/2015] [Indexed: 12/14/2022]
Abstract
UNLABELLED To elucidate the mechanisms contributing to fruit responses to senescence and stressful environmental stimuli under low temperature (LT) and controlled atmosphere (CA) storage, a label-free quantitative proteomic investigation was conducted in strawberry (Fragaria ananassa, Duch. cv. 'Akihime'). Postharvest physiological quality traits including firmness, total soluble solids, total acidity, ascorbic acid and volatile production were characterized following storage under different conditions. The observed post-storage protein expression profiles may be associated with delayed senescence features in strawberry. A total of 454 proteins were identified in differentially treated strawberry fruits. Quantitative analysis, using normalized spectral counts, revealed 73 proteins common to all treatments, which formed three clusters in a hierarchical clustering analysis. The proteins spanned a range of functions in various metabolic pathways and networks involved in carbohydrate and energy metabolism, volatile biosynthesis, phenylpropanoid activity, stress response and protein synthesis, degradation and folding. After CA and LT storage, 16 (13) and 11 (17) proteins, respectively, were significantly increased (decreased) in abundance, while expression profile of 12 proteins was significantly changed by both CA and LT. To summarize, the differential variability of abundance in strawberry proteome, working in a cooperative manner, provided an overview of the biological processes that occurred during CA and LT storage. BIOLOGICAL SIGNIFICANCE Controlled atmosphere storage at an optimal temperature is regarded to be an effective postharvest technology to delay fruit senescence and maintain fruit quality during shelf life. Nonetheless, little information on fruit proteomic changes under controlled atmosphere and/or low temperature storage is available. The significance of this paper is that it is the first study employing a label-free approach in the investigation of strawberry fruit response to controlled atmosphere and cold storage. Changes in postharvest physiological quality traits including volatile production, firmness, ascorbic acid, soluble solids and total acidity were also characterized. Significant biological changes associated with senescence were revealed and differentially abundant proteins under various storage conditions were identified. Proteomic profiles were linked to physiological aspects of strawberry fruit senescence in order to provide new insights into possible regulation mechanisms. Findings from this study not only provide proteomic information on fruit regulation, but also pave the way for further quantitative studies at the transcriptomic and metabolomic levels.
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Affiliation(s)
- Li Li
- Key Laboratory of Food Nutrition and Safety (Ministry of Education), Tianjin University of Science and Technology, Tianjin 300457, PR China
| | - Zisheng Luo
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou, Zhejiang 310058, PR China
| | - Xinhong Huang
- Key Laboratory of Food Nutrition and Safety (Ministry of Education), Tianjin University of Science and Technology, Tianjin 300457, PR China
| | - Lu Zhang
- Key Laboratory of Food Nutrition and Safety (Ministry of Education), Tianjin University of Science and Technology, Tianjin 300457, PR China
| | - Pengyu Zhao
- Key Laboratory of Food Nutrition and Safety (Ministry of Education), Tianjin University of Science and Technology, Tianjin 300457, PR China
| | - Hongyuan Ma
- Key Laboratory of Food Nutrition and Safety (Ministry of Education), Tianjin University of Science and Technology, Tianjin 300457, PR China
| | - Xihong Li
- Key Laboratory of Food Nutrition and Safety (Ministry of Education), Tianjin University of Science and Technology, Tianjin 300457, PR China.
| | - Zhaojun Ban
- Jinan Fruit Research Institute, All China Federation of Supply and Marketing Cooperatives, Jinan, Shandong 250014, PR China; College of Forestry and Horticulture, Xinjiang Agricultural University, Urumqi, Xinjiang 830052, PR China
| | - Xia Liu
- Key Laboratory of Food Nutrition and Safety (Ministry of Education), Tianjin University of Science and Technology, Tianjin 300457, PR China
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22
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Electronic-nose applications for fruit identification, ripeness and quality grading. SENSORS 2015; 15:899-931. [PMID: 25569761 PMCID: PMC4327056 DOI: 10.3390/s150100899] [Citation(s) in RCA: 112] [Impact Index Per Article: 12.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/17/2014] [Accepted: 12/25/2014] [Indexed: 11/17/2022]
Abstract
Fruits produce a wide range of volatile organic compounds that impart their characteristically distinct aromas and contribute to unique flavor characteristics. Fruit aroma and flavor characteristics are of key importance in determining consumer acceptance in commercial fruit markets based on individual preference. Fruit producers, suppliers and retailers traditionally utilize and rely on human testers or panels to evaluate fruit quality and aroma characters for assessing fruit salability in fresh markets. We explore the current and potential utilization of electronic-nose devices (with specialized sensor arrays), instruments that are very effective in discriminating complex mixtures of fruit volatiles, as new effective tools for more efficient fruit aroma analyses to replace conventional expensive methods used in fruit aroma assessments. We review the chemical nature of fruit volatiles during all stages of the agro-fruit production process, describe some of the more important applications that electronic nose (e-nose) technologies have provided for fruit aroma characterizations, and summarize recent research providing e-nose data on the effectiveness of these specialized gas-sensing instruments for fruit identifications, cultivar discriminations, ripeness assessments and fruit grading for assuring fruit quality in commercial markets.
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23
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Nasopoulou C, Pohjanen J, Koskimäki JJ, Zabetakis I, Pirttilä AM. Localization of strawberry (Fragaria x ananassa) and Methylobacterium extorquens genes of strawberry flavor biosynthesis in strawberry tissue by in situ hybridization. JOURNAL OF PLANT PHYSIOLOGY 2014; 171:1099-1105. [PMID: 24973582 DOI: 10.1016/j.jplph.2014.03.018] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/28/2013] [Revised: 03/20/2014] [Accepted: 03/23/2014] [Indexed: 06/03/2023]
Abstract
Strawberry flavor is one of the most popular fruit flavors worldwide, with numerous applications in the food industry. In addition, the biosynthetic origin of the most important strawberry flavor components, such as 2,5-dimethyl-4-hydroxy-2H-furan-3-one (DMHF), is a challenging research area. DMHF's precursor, 2-hydroxy-propanal (or lactaldehyde), is biosynthesized by the endophytic bacterium Methylobacterium extorquens (M. extorquens). In particular, the alcohol dehydrogenase (ADH) enzymes of M. extorquens are involved in the biogenesis of DMHF precursors since they have the capacity to oxidize the strawberry-derived 1,2-propanediol to lactaldehyde. In this study, the expression of the endophytic ADH and the plant DMHF biosynthesis genes was examined in the tissues of raw and ripe strawberry receptacles by in situ hybridization. The presence of endophytic bacteria was studied in the same tissues by probes targeting bacterial 16S ribosomal ribonucleic acid. Hybridization signals of probes specific for endophytic ADH and plant DMHF biosynthesis genes, as well as bacteria-specific probes, were detected in the same locations. The probes were localized near the plasma membranes or intercellular spaces of cortical and vascular tissues of the receptacle, and intracellularly in the tissues of achenes. By localizing the expression of the endophytic methanol ADH and plant DMHF biosynthesis genes to the same tissues, we have reinforced our original hypothesis that an intimate symbiotic relationship between strawberry and endophytic cells exists and leads to the biosynthesis of DMHF.
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Affiliation(s)
- Constantina Nasopoulou
- Department of Biology, University of Oulu, PO Box 3000, 90014, Oulu, Finland; Department of Chemistry, National and Kapodistrian University of Athens, Panepistimioupoli Zografou, 157 84, Athens, Greece.
| | - Johanna Pohjanen
- Department of Biology, University of Oulu, PO Box 3000, 90014, Oulu, Finland
| | - Janne J Koskimäki
- Department of Biology, University of Oulu, PO Box 3000, 90014, Oulu, Finland
| | - Ioannis Zabetakis
- Department of Chemistry, National and Kapodistrian University of Athens, Panepistimioupoli Zografou, 157 84, Athens, Greece
| | - Anna Maria Pirttilä
- Department of Biology, University of Oulu, PO Box 3000, 90014, Oulu, Finland
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24
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Chambers AH, Pillet J, Plotto A, Bai J, Whitaker VM, Folta KM. Identification of a strawberry flavor gene candidate using an integrated genetic-genomic-analytical chemistry approach. BMC Genomics 2014; 15:217. [PMID: 24742080 PMCID: PMC4023330 DOI: 10.1186/1471-2164-15-217] [Citation(s) in RCA: 65] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2013] [Accepted: 03/17/2014] [Indexed: 02/04/2023] Open
Abstract
BACKGROUND There is interest in improving the flavor of commercial strawberry (Fragaria × ananassa) varieties. Fruit flavor is shaped by combinations of sugars, acids and volatile compounds. Many efforts seek to use genomics-based strategies to identify genes controlling flavor, and then designing durable molecular markers to follow these genes in breeding populations. In this report, fruit from two cultivars, varying for presence-absence of volatile compounds, along with segregating progeny, were analyzed using GC/MS and RNAseq. Expression data were bulked in silico according to presence/absence of a given volatile compound, in this case γ-decalactone, a compound conferring a peach flavor note to fruits. RESULTS Computationally sorting reads in segregating progeny based on γ-decalactone presence eliminated transcripts not directly relevant to the volatile, revealing transcripts possibly imparting quantitative contributions. One candidate encodes an omega-6 fatty acid desaturase, an enzyme known to participate in lactone production in fungi, noted here as FaFAD1. This candidate was induced by ripening, was detected in certain harvests, and correlated with γ-decalactone presence. The FaFAD1 gene is present in every genotype where γ-decalactone has been detected, and it was invariably missing in non-producers. A functional, PCR-based molecular marker was developed that cosegregates with the phenotype in F1 and BC1 populations, as well as in many other cultivars and wild Fragaria accessions. CONCLUSIONS Genetic, genomic and analytical chemistry techniques were combined to identify FaFAD1, a gene likely controlling a key flavor volatile in strawberry. The same data may now be re-sorted based on presence/absence of any other volatile to identify other flavor-affecting candidates, leading to rapid generation of gene-specific markers.
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Affiliation(s)
| | | | | | | | | | - Kevin M Folta
- Horticultural Sciences Department, University of Florida, Gainesville, FL, USA.
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Li L, Song J, Kalt W, Forney C, Tsao R, Pinto D, Chisholm K, Campbell L, Fillmore S, Li X. Quantitative proteomic investigation employing stable isotope labeling by peptide dimethylation on proteins of strawberry fruit at different ripening stages. J Proteomics 2013; 94:219-39. [DOI: 10.1016/j.jprot.2013.09.004] [Citation(s) in RCA: 48] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2013] [Revised: 08/27/2013] [Accepted: 09/12/2013] [Indexed: 02/01/2023]
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Aragüez I, Valpuesta V. Metabolic engineering of aroma components in fruits. Biotechnol J 2013; 8:1144-58. [PMID: 24019257 DOI: 10.1002/biot.201300113] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2013] [Revised: 07/16/2013] [Accepted: 07/30/2013] [Indexed: 12/23/2022]
Abstract
Plants have the ability to produce a diversity of volatile metabolites, which attract pollinators and seed dispersers and strengthen plant defense responses. Selection by plant breeders of traits such as rapid growth and yield leads, in many cases, to the loss of flavor and aroma quality in crops. How the aroma can be improved without affecting other fruit attributes is a major unsolved issue. Significant advances in metabolic engineering directed at improving the set of volatiles that the fruits emit has been aided by the characterization of enzymes involved in the biosynthesis of flavor and aroma compounds in some fruits. However, before this technology can be successfully applied to modulate the production of volatiles in different crops, further basic research is needed on the mechanisms that lead to the production of these compounds in plants. Here we review the biosynthesis and function of volatile compounds in plants, and the attempts that have been made to manipulate fruit aroma biosynthesis by metabolic engineering. In addition, we discuss the possibilities that molecular breeding offers for aroma enhancement and the implications of the latest advances in biotechnological modification of fruit flavor and aroma.
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Affiliation(s)
- Irene Aragüez
- Departamento de Biología Molecular y Bioquímica, Instituto de Hortofruticultura Subtropical y Mediterránea, Universidad de Málaga-Consejo Superior de Investigaciones Científicas (IHSM-UMA-CSIC), Málaga, Spain
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El Hadi MAM, Zhang FJ, Wu FF, Zhou CH, Tao J. Advances in fruit aroma volatile research. Molecules 2013; 18:8200-29. [PMID: 23852166 PMCID: PMC6270112 DOI: 10.3390/molecules18078200] [Citation(s) in RCA: 331] [Impact Index Per Article: 30.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2013] [Revised: 07/02/2013] [Accepted: 07/03/2013] [Indexed: 11/16/2022] Open
Abstract
Fruits produce a range of volatile compounds that make up their characteristic aromas and contribute to their flavor. Fruit volatile compounds are mainly comprised of esters, alcohols, aldehydes, ketones, lactones, terpenoids and apocarotenoids. Many factors affect volatile composition, including the genetic makeup, degree of maturity, environmental conditions, postharvest handling and storage. There are several pathways involved in volatile biosynthesis starting from lipids, amino acids, terpenoids and carotenoids. Once the basic skeletons are produced via these pathways, the diversity of volatiles is achieved via additional modification reactions such as acylation, methylation, oxidation/reduction and cyclic ring closure. In this paper, we review the composition of fruit aroma, the characteristic aroma compounds of several representative fruits, the factors affecting aroma volatile, and the biosynthetic pathways of volatile aroma compounds. We anticipate that this review would provide some critical information for profound research on fruit aroma components and their manipulation during development and storage.
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Affiliation(s)
- Muna Ahmed Mohamed El Hadi
- College of Horticulture and Plant Protection, Yangzhou University, Jiangsu Key Laboratory of Crop Genetics and Physiology, Yangzhou 225009, China.
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Peinado I, Rosa E, Heredia A, Escriche I, Andrés A. Influence of processing on the volatile profile of strawberry spreads made with isomaltulose. Food Chem 2013; 138:621-9. [DOI: 10.1016/j.foodchem.2012.09.104] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2012] [Revised: 07/25/2012] [Accepted: 09/26/2012] [Indexed: 10/27/2022]
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Vandendriessche T, Nicolai BM, Hertog MLATM. Optimization of HS SPME Fast GC-MS for High-Throughput Analysis of Strawberry Aroma. FOOD ANAL METHOD 2012. [DOI: 10.1007/s12161-012-9471-x] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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Ubeda C, San-Juan F, Concejero B, Callejón RM, Troncoso AM, Morales ML, Ferreira V, Hernández-Orte P. Glycosidically bound aroma compounds and impact odorants of four strawberry varieties. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:6095-6102. [PMID: 22646744 DOI: 10.1021/jf301141f] [Citation(s) in RCA: 50] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
This paper reports the determination of glycosidically bound aroma compounds and the olfactometric analysis in four strawberry varieties (Fuentepina, Camarosa, Candonga and Sabrina). Different hydrolytic strategies were also studied. The results showed significant differences between acid and enzymatic hydrolysis. In general terms, the greater the duration of acid hydrolysis, the higher was the content of norisoprenoids, volatile phenols, benzenes, lactones, Furaneol, and mesifurane. A total of 51 aglycones were identified, 38 of them unreported in strawberry. Olfactometric analyses revealed that the odorants with higher modified frequencies were Furaneol, γ-decalactone, ethyl butanoate, ethyl hexanoate, ethyl 3-methylbutanoate, diacetyl, hexanoic acid, and (Z)-1,5-octadien-3-one. This last compound, described as geranium/green/pepper/lettuce (linear retention index = 1378), was identified for the first time. Differences with regard to fruity, sweet, floral, and green aroma characters were observed among varieties. In Candonga and Fuentepina, the green character overpowered the sweet. In the other two strawberry varieties sweet attributes were stronger than the rest.
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Affiliation(s)
- Cristina Ubeda
- Área de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Sevilla, C/P. García González 2, Seville, Spain.
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Taga I, Lan CQ, Altosaar I. Plant Essential Oils and Mastitis Disease: Their Potential Inhibitory Effects on Pro-inflammatory Cytokine Production in Response to Bacteria Related Inflammation. Nat Prod Commun 2012. [DOI: 10.1177/1934578x1200700534] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023] Open
Abstract
This paper highlights the role of plant volatile organic compounds, found in essential oils, for the treatment of bacteria related inflammation. This report is focused on tea tree oil, particularly its main compound terpinen-4-ol. Analysis of the published literature shows that many essential oils have significant antibacterial, antifungal and anti-inflammatory effects. Some of their major components, such as terpinen-4-ol, act by inhibiting pro-inflammatory cytokine expression while stimulating production of anti-inflammatory cytokines. Such observations may be exploited to encourage biotherapy against mastitis. The use of synthetic antibiotics is being increasingly discouraged because their presence in dairy milk may have potential downstream effects on population health and the agri-food chain. In the context of inflammation and related mammalian responses, understanding the interplay between volatile organic compounds, especially terpinen-4-ol, and cytokines during bacteria related inflammation should clarify their mode of action to control mastitis.
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Affiliation(s)
- Ibrahim Taga
- Department of Biochemistry, Microbiology and Immunology, Faculty of Medicine, University of Ottawa, Ottawa, Ontario, K1H 8M5, Canada
| | - Christopher Q. Lan
- Department of Chemical and Biological Engineering, Faculty of Engineering, University of Ottawa, Ottawa, Ontario, K1N 6N5, Canada
| | - Illimar Altosaar
- Department of Biochemistry, Microbiology and Immunology, Faculty of Medicine, University of Ottawa, Ottawa, Ontario, K1H 8M5, Canada
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Characterization of NAD-dependent alcohol dehydrogenase enzymes of strawberry's achenes (Fragaria x ananassa cv. Elsanta) and comparison with respective enzymes from Methylobacterium extorquens. Lebensm Wiss Technol 2010. [DOI: 10.1016/j.lwt.2010.01.017] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Flavour retention and related enzyme activities during storage of strawberry juices processed by high-intensity pulsed electric fields or heat. Food Chem 2009. [DOI: 10.1016/j.foodchem.2009.02.007] [Citation(s) in RCA: 41] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Schwab W, Davidovich-Rikanati R, Lewinsohn E. Biosynthesis of plant-derived flavor compounds. THE PLANT JOURNAL : FOR CELL AND MOLECULAR BIOLOGY 2008; 54:712-32. [PMID: 18476874 DOI: 10.1111/j.1365-313x.2008.03446.x] [Citation(s) in RCA: 585] [Impact Index Per Article: 36.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/18/2023]
Abstract
Plants have the capacity to synthesize, accumulate and emit volatiles that may act as aroma and flavor molecules due to interactions with human receptors. These low-molecular-weight substances derived from the fatty acid, amino acid and carbohydrate pools constitute a heterogenous group of molecules with saturated and unsaturated, straight-chain, branched-chain and cyclic structures bearing various functional groups (e.g. alcohols, aldehydes, ketones, esters and ethers) and also nitrogen and sulfur. They are commercially important for the food, pharmaceutical, agricultural and chemical industries as flavorants, drugs, pesticides and industrial feedstocks. Due to the low abundance of the volatiles in their plant sources, many of the natural products had been replaced by their synthetic analogues by the end of the last century. However, the foreseeable shortage of the crude oil that is the source for many of the artificial flavors and fragrances has prompted recent interest in understanding the formation of these compounds and engineering their biosynthesis. Although many of the volatile constituents of flavors and aromas have been identified, many of the enzymes and genes involved in their biosynthesis are still not known. However, modification of flavor by genetic engineering is dependent on the knowledge and availability of genes that encode enzymes of key reactions that influence or divert the biosynthetic pathways of plant-derived volatiles. Major progress has resulted from the use of molecular and biochemical techniques, and a large number of genes encoding enzymes of volatile biosynthesis have recently been reported.
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Affiliation(s)
- Wilfried Schwab
- Biomolecular Food Technology, Technical University Munich, 85354 Freising, Lise-Meitner-Strasse 34, Germany.
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Ragaert P, Devlieghere F, Loos S, Dewulf J, Van Langenhove H, Foubert I, Vanrolleghem PA, Debevere J. Role of yeast proliferation in the quality degradation of strawberries during refrigerated storage. Int J Food Microbiol 2006; 108:42-50. [PMID: 16387380 DOI: 10.1016/j.ijfoodmicro.2005.10.017] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2004] [Revised: 06/15/2005] [Accepted: 10/12/2005] [Indexed: 11/18/2022]
Abstract
Quality changes of strawberries during storage can be caused both by microbiological and physiological processes. There is little known about the possible contribution of microbiological processes to the quality degradation of strawberries. In this study, quality of strawberries during storage was evaluated by analytical and sensorial analyses. It was the aim to investigate the influence of microbiological activity on the changes of different quality factors of strawberries during storage. During storage at 7 degrees C, quality was mainly determined by the odor and by visual defects. Regarding the odor, highly microbiologically contaminated late-season strawberries packaged in air at 7 degrees C became sensorially unacceptable due to the presence of high amounts of ethyl acetate. This could be attributed to the yeast proliferation: at yeast concentrations above 5.0 log cfu/g, an increase in ethanol was detected in the headspace of the strawberries. It was shown that ethanol was converted to ethyl acetate by strawberries resulting in an unacceptable odor. In an experiment with low microbiologically contaminated early-season strawberries, not reaching the above mentioned yeast counts, less ethyl acetate was detected which resulted in strawberries that were sensorially acceptable during the whole storage period (12 days). Strawberries packaged in modified atmosphere conditions showed a different quality pattern due to the effect of decreased O2-concentrations on both microbiological and physiological processes. This paper demonstrates that also microbiological processes on strawberries should be considered as they could play an important role in the sensorial quality when interacting with physiological processes.
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Affiliation(s)
- P Ragaert
- Department of Food Safety and Food Quality, Laboratory of Food Microbiology and Food Preservation, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium
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Abstract
The world is filled with flavors and scents, which are the result of volatile compounds produced and emitted by plants. These specialized metabolites are the products of specific metabolic pathways. The terpenoid, fatty acid, and phenylpropanoid pathways contribute greatly to production of volatile compounds. Mechanisms that lead to evolution of volatile production in plants include gene duplication and divergence, convergent evolution, repeated evolution, and alteration of gene expression, caused by a number of factors, followed by change in enzyme specificity. Many examples of these processes are now available for three important gene families involved in production of volatile metabolites: the small molecule O-methyltransferases, the acyltransferases, and the terpene synthases. Examples of these processes in these gene families are found in roses, Clarkia breweri, and sweet basil, among others. Finally, evolution of volatile emission will be an exciting field of study for the foreseeable future.
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Affiliation(s)
- David R Gang
- Department of Plant Sciences and BIO5 Institute, University of Arizona, Tucson, Arizona 85721-0036, USA.
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Kafkas E, Cabaroglu T, Selli S, Bozdoğan A, Kürkçüoğlu M, Paydaş S, Başer KHC. Identification of volatile aroma compounds of strawberry wine using solid-phase microextraction techniques coupled with gas chromatography–mass spectrometry. FLAVOUR FRAG J 2005. [DOI: 10.1002/ffj.1503] [Citation(s) in RCA: 37] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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Current awareness in flavour and fragrance. FLAVOUR FRAG J 2002. [DOI: 10.1002/ffj.1070] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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